Need advice on rising the bread
Posted this picture so you can see the problem. If you zoom in on the crust you can see. This is my third attempt although...
Hello Bakers new here with yeast questions
Hello bakers want to introduce myself and ask some questions. I've been brewing beer for awhile and since I have a refrigerator full of different yeast strains I figured I'd try and make some sourdough which is the only type of bread I like. I got my starter going with a Belgian ale yeast and I got...
Frustrated with lack of oven spring
I know this is a worn-out topic, but I am baffled as to why I cannot get my dough to spring in the oven.I am following some of the best recpes exactly. My starter is very vigorous, I have a 3-4 hour bulk fermentationm plenty of folds, letting it proof over night in teh fridge, have tried going...
First try with Einkorn!
I was curious about baking with Einkorn, and I saw some at the market, so I figured I'd give it a try. This is my first time...
Dough not rising
Hello,I am very new to sourdough baking. I have yet to make a successful loaf. My starter process went great. It’s all bubbly and doubled in size an it floated in water.But both times I’ve attempted to make bread the dough won’t rise. Like at all. The first time I waited 11 hours and nothing....
Failure to launch starter :(
Started my first started a little over two weeks ago. Things were going well, last Sunday (7 days ago) it was tripling in size, and now there is no activity. It always had an almost barf like smell, but now little to no smell. I thought when the smell was going away it was because the yeast was...
Making a healthy sourdough starter- Have questions about removing starter?
Hello- I just attended a bread workshop this past weekend. It was mainly about how to bake a sourdough loaf. The workshop was a bit confusing. It was a very loose idea of how to bake a sourdough. So, I have been reading various posts and some make mention of removing part of your starter...
Dough goes flat in final fermentation
My bread loafs fall flat when they enter the fementation chamber.I cant figure out why!Recipe:12 kg t-550 flour6 liters of water at 27 celsius(50%)240g of compressed yeast(2%)240g of salt(2%)35g of additive (ascorbic acid,enzymes...) (0.3%)Do you think something is wrong with the recipe or is it...
Dough too sticky or slack to shape
Hi bakers! I started baking sourdough a couple months ago and although I am relatively pleased with my current results, I'm having a lot of trouble shaping my dough because it is too sticky or slack. My starter is happy and healthy, the air temperature doesn't go above 72, and is typically a bit...
Starter substitute.
Hello. So i have a rye starter and a wheat starter. I have been using a 24 hour loaf recipe which calls for a teaspoon of rye starter. If i use the wheat starter will it make a difference? I guess my real question is, what is the difference in activity between a rye and wheat starter? Thank you...
Sourdough not starting!
I'm having an issue with my sourdough starter not bubbling at all... I use organic whole wheat flour and bottled water, started 4oz of each. Each day I throw out half and feed 2 oz flour & 2 oz water. I have a scale to weigh. The starter is in a glass jar with clingwrap to cover. Our house is...
The damn hooch!
I’m brand new to home-made sourdough. I’m using an organic wholemeal flour for my starter with a ratio of 1 part flour to 1 part water (1 tablespoon of each) kept in a sealed but non-airtight glass jar on the kitchen bench out of direct sunlight. It’s on day 3 and this morning I noticed a...
Spontaneous, "starterless" sourdough
I have been experimenting with very long, slow rise times i.e. 12 hour autolyse then add very small amount of starter (flour in starter weighs 2% of weight of all the rest of the flour) and let rise another 8-12 hours. Then a couple stretch/folds to shape loaf. And hour or two more rise time and...
pancake loaves
I am kind of struggling with my sourdough baking, I love doing it, but my loaves are so inconsistent its getting a bit disheartening. I was worried I wasn't kneading enough so now I half knead it in a mixmaster, then let it sit and fold it a few times. The quatities I use make two loaves and I have...
Tiles in Oven as stone replacement
Hi Sourdough Community,I’ve been reading all the previous posts on stone alternatives for increasing the thermal mass in the oven and also cooking on. It it sounds like Unglazed terracotta tiles are the go. I have contacted local hardware and garden stores and no one seems to have any. Can...
Flat as a pancake
HelloI know this comes up a lot, but I cannot get my dough to become manageable even after more than 4 hours of folding and...
Don’t know what went wrong, Overproofing? Over hydration? Or weak starter?
I think I may have overproofed, before baking the dough was very soft and there were some large bubbles at the surface, I...
Putting sourdough dough in refrigerator for final raise
If you put sourdough dough in refrigerator overnight to raise, does it effect the bread? It's a lot of time to have to prepare everything and then bake in same day. Thanks...
Starters and using with various flours
Hican I use a healthy white starter to bake a loaf with other flours - Einkorn / Wholemeal etc or is it vital to use a starter made from the same flour as one is baking with.?...
